Hummus (Chickpea Dip - Mediterranean style)

 

          This is a traditional Middle Eastern dip / spread, made of boiled chickpeas and blended with other ingredients. A very healthy and a nutritious dip which is usually relished with Arabic bread. However, it goes well with veggie crudités too. A few garlic cloves and Tahini or sesame seeds gives an unusual flavor. There is nothing like having a creamy homemade hummus for a comforting weekend snack. So check out the step by step pictorial recipe to prepare this heavenly delight. 

• 1 cup kabuli chana (white chickpeas), soaked overnight
• 1 pinch of baking soda
• 3 tbsp. olive oil
• 2 garlic cloves
• 2-3 tbsp. lemon juice
• 1/4 cup sesame seeds / tahini paste
• 1/2 tsp. roasted cumin powder
• salt to taste
• 2-3 tbsp. chilled water / 2-3 ice cubes
• 1-2 tbsp. olive oil, red chili powder and few boiled kabuli chana to garnish

          Pressure cook the kabuli chana along with a pinch of baking soda for 5-6 whistles or till soft. Leave aside few to garnish. 

         When cool, blend with olive oil, garlic, sesame seeds, cumin powder, lemon juice and salt to taste. 

          Scrape the sides and blend again along with some chilled water / ice cubes till you get a smooth texture. 

          Transfer the hummus onto a plate / bowl. With the back of a spoon, create few swirls and make a dent in the center.  

          Pour olive oil, few boiled chickpeas and garnish with red chili powder, cumin powder and a sprig of parsley.

         Have it as a dip with falafel, vegetables crudités, kubus bread, pita bread or chips. It can also be had as a spread on breads and parathas, a la Indian style.

         Pressure cook kabuli chana with a pinch of baking soda for 5-6 

         whistles. When cool, blend with olive oil, garlic, sesame seeds, 

         cumin powder, lemon juice and salt to taste. 

      Scrape the sides & blend again along with some chilled water till 

      you get a smooth texture. 

    Transfer the hummus onto a plate / bowl. With the back of a 

     

     spoon, create few swirls and make a dent in the center.  

    Pour olive oil, boiled chickpeas & garnish with red chili powder,

    cumin powder and a sprig of parsley. Have it as a dip with falafel, 

    vegetables crudités, kubus bread, pita bread or chips. It can also

    be had as a spread on breads and parathas, a la Indian style.

Kochu Pata Bata (Colocasia Leaves Chutney - Bong style)

 

           This is a traditional Bengali homemade style chutney made out of Colocasia Leaves. They contain the most nutrients and it tastes simply delicious. So come lets relish this simple delicacy that is bursting with flavors along with hot steamed rice. You may also try it out as a spread on parathas and toast. So time to try out this rustic, village style regional delicacy. 

 

          'Kochu Shaag Bata' or Bengali style Colocasia Leaves chutney is a traditional dish and has its roots in the very heart and soul of Bengali cuisine. 

          In fact, it has been an integral part of Bengali cuisine for generations. Less common these days, it is mostly sourced only in the interiors of West Bengal and Bangladesh. 

          This is a dish indigenous to Bengal, the recipe of which is slowly fading away from cookbooks.

      Kochu Shaag Bata is an age old recipe and almost a forgotten one. An extremely simple chutney, it is a far cry from all the restaurant style food. 

      To get a pungent kick out of this chutney, some raw mustard oil can be added to the end product. It remains a homemade delicacy prepared by the older generation and not usually served in restaurants. 

       Very few ingredients are required to dish out this chutney. It is a very simple recipe where the leaves are first boiled and sautéed in oil along with some green chilies and garlic. 

       This is then ground into a smooth paste and stir fried again with a tempering of kalonji (nigella seeds) in mustard oil for an authentic touch. 

• 3 cups of Colocasia leaves, roughly chopped
• 2 tsp. + 1 tbsp. mustard oil
• 1 tsp. nigella seeds
• 3-4 garlic cloves
• 2-3 green chilies
• salt to taste
• 1/4 tsp. turmeric powder

           Pressure cook the Colocasia leaves in little water for 1-2 whistles. Drain and set aside to cool. 

          Heat 1 tbsp. oil in a kadai / pan and sauté the garlic and green chilies for a minute. 

          Then add the boiled leaves, salt and turmeric powder. Stir fry till the moisture is all absorbed. Let it cool down.

          Now transfer it to a mixer jar and grind into a smooth paste without adding any water. 

          Heat 1 tsp. oil and temper with nigella seeds. Sauté for a few seconds. Then add the paste and stir fry for 2 minutes. 

          Drizzle remaining mustard oil over it and serve with hot steamed rice. 

Palong Shaag Bata (Spinach Chutney - Bong style)

 

         This is a dish indigenous to Bengal, the recipe of which is slowly fading away from cookbooks. 'Palong Shaag Bata' or Bengali style spinach chutney is a traditional dish and has its roots in the very heart and soul of Bengali cuisine. 

          In fact, it has been an integral part of Bengali cuisine for generations. Less common these days, it is mostly sourced only in the interiors of West Bengal and Bangladesh. Do give this dish a try by following an easy step by step pictorial recipe to prepare this amazing rustic fare. 

          Palong Shaag Bata is an age old recipe and almost a forgotten one. An extremely simple chutney, yet full of flavors, it is a far cry from all the restaurant style food. To get a pungent kick out of this chutney, some raw mustard oil can be added to the end product. It remains a homemade delicacy prepared by the older generation and not usually served in restaurants. 

       Very few ingredients are required to dish out this chutney and is sautéed in mustard oil for an authentic touch. This chutney is usually served with hot steamed rice. However, you may always try it as a spread on toast, parathas or as a dip with chips, khakhra, papad or vegetable crudités al fusion style. 

           

• 2-3 bunches of spinach leaves and tender stems, washed & drained
• 1 tbsp. mustard oil
• 1 tsp. nigella seeds
• 1 tbsp. chopped garlic
• 2-3 green chilies, slit
• salt to taste
• 1/4 tsp. turmeric powder

          Heat oil in a kadai / pan and temper with nigella seeds. Sauté for a few seconds. Then add the garlic and green chilies. Stir fry till light brown.

          Now add the chopped spinach, salt and turmeric powder. Sauté till it is dry. Keep aside to cool. 

          Then transfer the mix to a mixer jar and grind into a smooth paste without adding any water. Drizzle some raw mustard oil over it and serve with hot steamed rice. 

                           Heat oil and temper with nigella seeds. Sauté for a few seconds.

                                 Add the garlic and green chilies. Stir fry till light brown.

                                Now add the chopped spinach, salt and turmeric powder. 

                          Sauté till it is dry & keep aside to cool. Grind into a smooth paste 

                          without adding any water. 

                         Drizzle some raw mustard oil over it & serve with hot steamed rice. 

Coconut & Raw Mango Chutney

 

          Chutneys are an integral part of a South Indian breakfast meal. As mango is in season, I added few mango pieces to the coconut chutney for a bit of a tang. You can also make it spicy accordingly. The tempering to the end product gives a nice flavour and aroma to the chutney. This refreshing and yummy chutney can be enjoyed with idli, dosa, uttapam, vada or upma. 

          This chutney also goes by the name of Kobbari Mamidikaya Pachadi in Andhra. However, red chilies are generally used in it to give a rich red colour to the chutney. 

          It is very commonly made in all Andhra homes and is sometimes had with steamed rice with a dollop of ghee and papad. It tastes simply divine and so satisfying.

          Actually Chutneys are very versatile. You can have it as a spread on sandwiches or parathas for a quick meal on the go. 

          So go ahead make a bowlful of this delectable spicy and tangy chutney and store in an air tight container in the refrigerator for 3-4 days. It is quite handy at times. 

 

• 1 cup fresh grated coconut
• 1/4 cup raw mango, chopped
• 1-2 green chilies
• 1-2 garlic cloves
• 1/3 cup roasted chana dal
• salt to taste 

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds 
• 1/4 tsp. asafoetida 
• 1 sprig curry leaves 
• 1 tsp. urad dal

          Grind the coconut with rest of the ingredients into a smooth paste by adding required quantity of water. Transfer to a serving bowl.

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, urad dal and curry leaves. 

          Sauté for a few seconds till the dal changes color. Switch off the flame and pour this tempering on the ground chutney. Mix it well and enjoy as a side dish with dosa, idli, uttapam or upma. 

Pachi Mamidikaya Pachadi (Raw Mango Chutney - Andhra style)

 

          Mango season is incomplete without preparing chutneys and pickles. So go ahead and try this classic Andhra style lip smacking Raw Mango Chutney called as Pachadi. You can store it in an airtight container in the refrigerator for a couple of days. In that case, increase the quantity of oil for preserving it in the form of a pickle. Enjoy it with hot steamed rice and ghee. You can also relish it with dosa, idli, uttapam, appam, pongal or chapattis. So check out the step by step pictorial recipe to prepare it.

   

         This mango pachadi is very commonly found in every Andhra household and is enjoyed by the family. There are many ways of preparing this yummy and easy side dish. In this recipe, I sautéed the mango in oil first with other ingredients, ground to a smooth paste and then poured a tempering over the finished product. 

          Be a bit more adventurous and try this amazing homemade chutney as a spread on sandwiches, pizzas and burgers for an Indian touch. It will turn into a finger licking and delectable meal. 

• 1 medium size firm raw mango, chopped into small pieces
• 1 tbsp. oil
• 1/2 tsp. cumin seeds
• 1 tbsp. coriander seeds
• 1 tsp. urad dal
• 1 tbsp. chana dal
• 2 tbsp. peanuts
• 5-6 garlic cloves, chopped
• 8-10 dry red chilies
• 2 tbsp. fresh grated coconut
• salt to taste
• 1/4 tsp. turmeric powder

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 dry red chilies
• 1/4 tsp. asafoetida
• 1 tsp. urad dal (split black gram)
• 1 sprig curry leaves

           Dry roast the grated coconut till light brown and keep aside. Heat 1 tbsp. oil in a pan and sauté the cumin seeds, coriander seeds, urad dal, peanuts, chana dal, garlic and dry red chilies till it turns slightly brown in color.

          Add the chopped mango, salt and turmeric powder. Stir fry for 2-3 minutes on a medium flame. 

          Switch off the flame and add the dry roasted coconut. Leave aside to cool. Then grind with very little water into a smooth paste.

          Tempering - Heat 1 tbsp. oil in a pan and temper with the mustard seeds and dry red chilies. After it stops spluttering, add the asafoetida, urad dal and curry leaves. Fry for a few seconds till the dal changes color and switch off the flame.

          Pour this tempering over the ground chutney. Mix well and serve as a side dish with dosa, idli, uttapam, appam, khichdi, rice-ghee combo, paratha or chapatti.

                                 Dry roast the grated coconut till light brown and keep aside.

                      Heat 1 tbsp. oil in a pan and sauté cumin seeds, coriander seeds, urad

                      dal, peanuts, chana dal, garlic & dry red chilies till light brown.

                    Add the chopped mango, salt & turmeric powder. Stir fry for 2-3 minutes.

  Add the dry roasted coconut. Leave aside to cool. 

Then grind with very little water into a smooth paste.

                             Heat 1 tbsp. & temper with the mustard seeds and dry red chilies. 

                    After it stops spluttering, add asafoetida, urad dal & curry leaves. Fry for

                    a few seconds till the dal changes colour and switch off the flame.

                                 Pour this tempering over the ground chutney and mix well.

                   Serve with dosa, idli, uttapam, appam, khichdi, rice-ghee combo, paratha or

                   chapatti.

Minty Hummus - Mediterranean Style

          This is a traditional Middle Eastern dip and spread, made of boiled chickpeas and blended with other ingredients. A very healthy and nutritious dip, which is had with Arabic bread. I added some mint leaves to enhance the taste and flavour. It can also be relished with veggie crudités or chips. A little bit of garlic and sesame seeds gives this dip a very unusual taste and flavour. There is nothing like having a creamy, homemade hummus for a quick snack.

• 3/4 cup kabuli chana (white chickpeas), soaked overnight
• 3 tbsp. olive oil
• 2 garlic cloves
• handful of mint leaves
• 1 tsp. lime juice 
• 1/4 cup sesame seeds 
• salt to taste
• 1 tbsp. olive oil, pinch of red chili powder/sumac powder, boiled chana & mint leaves to garnish

Pressure cook the kabuli chana for 5 whistles. When cool, blend with the rest of the ingredients, (except lime juice), till smooth. 

When done, add the lime juice and serve, garnished with more olive oil, mint leaves, red chili powder / sumac powder and few boiled kabuli chana.

Onion Coriander Leaves Chutney

          This is a yummy onion and coriander chutney that can be relished with any South Indian breakfast like idli, dosa, uttapam, upma, etc. They also tastes divine with snacks and appetizers too as a dip. It is a very good substitute for coconut chutney. So check out the step by step pictorial recipe to prepare it.

• 1 onion, sliced
• 2 garlic cloves, sliced
• 2 fresh red chilies
• 1/4 cup coriander stems, chopped
• handful of coriander leaves, chopped
• 2-3 tbsp. roasted peanuts
• salt to taste
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• 1 sprig curry leaves

       
           Heat 1 tbsp. oil in a pan and saute the onion, garlic, chilies and coriander stems till light brown. Switch off the flame and let it cool down.

          Add the peanuts, coriander leaves and salt to it. Grind into a paste by adding very little water. Heat remaining oil and temper with mustard seeds. 

          After it stops spluttering, add the urad dal and curry leaves. Saute for a few seconds and switch off the flame. Pour this tempering over the ground chutney and mix well. Serve as required.

Heat 1 tbsp. oil & saute onion, garlic, chilies & coriander stems till light brown. 

                                 Switch off the flame & let it cool down.

                              Add peanuts, coriander leaves & salt to it. Grind to a paste. 

                  Heat remaining oil & temper with mustard seeds. Add urad dal & curry leaves.
                  Sauté few seconds & switch off the flame. 

                         Pour the tempering on the chutney & mix well. Serve as required.